We like IBCA chickens as close to 4lbs as we can find them. We brine, inject, use a doctored rub and finish with our own glaze. Depending on the judging level, a saucy yardbird has been hit or miss for us. Less experienced judges tend to score the sauced up chicken higher as opposed to more experienced judges. Well, IMO anyways.
Crash - HIBarbeque.com